Stop whisking eggs before scrambling and do this instead for fluffy, soft results

A food expert says that ditching the bowl and whisking your eggs can create incredibly soft and fluffy scrambled eggs

Scrambled eggs are a beloved breakfast — or brunch — staple that can be prepared in just a few minutes. Every chef and home cook swears by their own preferred technique, but one expert has revealed a straightforward way to speed up the process without sacrificing flavour or texture.

Food expert Kris Osborne has disclosed that whisking eggs together is not actually necessary to achieve soft and fluffy scrambled eggs. Instead, the trick is to make them directly in a frying pan.

As Kris wrote for Simply Recipes: “Somewhere along the way, though, I realised there are days when I actually prefer it this way. The scrambled eggs come out soft and fluffy, but instead of uniform yellow curds, they have ribbons of white and golden yolk running through them.”

This particular cooking technique is also referred to as “frambled eggs” — a hybrid of scrambled and fried, whereby “ribbons of white and golden yolk” form the finished dish, rather than the more familiar “uniform yellow curds”, reports the Express.

In essence, you bypass the step of whisking the eggs in a bowl beforehand, streamlining the whole process. Kris has admitted she had actually been making frambled eggs for years without even realising it, and they are remarkably simple to prepare.

As an added bonus, it also eliminates the need for extra washing up.

How to make frambled eggs

To begin, heat a non-stick pan over a medium-low heat and add a knob of butter, allowing it to melt until it turns slightly foamy. Keeping the heat low is essential, as eggs can transform from soft to rubbery “in a matter of seconds”.

Crack two eggs directly into the pan, seasoning with salt and pepper, and resist the urge to stir them straight away.

As the eggs begin to cook, the whites will gradually turn opaque and start to set around the edges. Once the whites have fully set but the yolk remains runny, use a spatula to break up the yolk.

Gently fold the eggs over themselves using the spatula. Kris advises folding just enough so the eggs are “loosely combined” without fully blending the whites and yolks together.

Remove the pan from the heat while the eggs are still “slightly glossy”, as they will carry on cooking from the residual warmth left in the pan.

Kris wrote: “I still make traditional scrambled eggs. But I have to admit, I feel a little more justified when I skip the bowl. Whether you call it a technique or just a shortcut, it turns out the ‘lazy’ way and the good way can be the same thing.”